This exotic and fragrant take on classic chicken noodle soup owes its aromatic flavors to our Ras el Hanout, a traditional Middle Eastern spice blend. Our hearty and substantial Toasted Middle Eastern Couscous provides just the right amount of chewy texture and nutty flavor.
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients
Makes 8 to 10 servings
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1 Pound Ground Chicken
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1 Cup Bread Crumbs
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5 Cloves Garlic, minced, divided
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2 Scallions, thinly sliced
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2 Teaspoons Ras El Hanout
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1 Tablespoon Fresh Cilantro, chopped
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1 Tablespoon Fresh Parsley, chopped
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2 Eggs, lightly beaten
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1/2 Teaspoon Kosher Sea Salt Flakes, plus more to taste
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1/4 Teaspoon Ground Black Peppercorns Dustless, plus more to taste
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2 Tablespoons Olive Oil, divided
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2 Shallots, finely chopped
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1/2 Cup Diced Natural Sun-Dried Tomatoes
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6 Cups Chicken Broth
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3 Cups Baby Spinach, packed
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1/3 Teaspoon Marash Chile Flake, optional
Directions
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Combine chicken, bread crumbs, 2 cloves garlic, scallions, Ras el Hanout, cilantro, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon black pepper in bowl. Using your hands, gently mix until well-incorporated. Form mixture into 1/2-inch balls.
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Heat 1 tablespoon oil in skillet over medium-high heat, and add meatballs. Work in batches, cooking until all meatballs are golden brown (they do not need to cook through, as they will finish cooking in soup).
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Heat remaining olive oil in large soup pot over medium heat. Add shallots and remaining garlic, and cook until fragrant and slightly softened, about 2 minutes. Add tomatoes, and continue cooking 2 more minutes, stirring constantly.
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Add browned meatballs, chicken broth and Toasted Middle Eastern Couscous, and increase heat to high to bring soup to a boil. Once boiling, reduce heat to maintain a simmer. Cook until couscous is soft and meatballs are cooked through, about 10 minutes.
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Add spinach, and cook until just wilted. Season with chile flakes, if using, and salt and black pepper to taste.